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Anybody got a fool proof homemade ricotta recipe?

post #1 of 3
Thread Starter 

As I understand it, Ricotta is supposed to be easy to make...milk, heavy cream, acid, salt...heat and presto chango...Ricotta! I've tried it 4 times now with different recipes and the best I can get is a few little tiny curds...I need something that's going to yield me a decent amount. Any help would be appreciated!

post #2 of 3

I have tried it a couple of times, I don't worry so much about curd size as the moisture content is where I tried different hang times.

post #3 of 3

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Wisdom comes with age, but sometimes age comes alone.
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